Sole with mushroom and wine sauce

Gently saut&eacute the mushrooms in half the butter for two minutes.
Remove mushrooms from pan, add the celery and onion and fry for two minutes.
Add the mushrooms, mix well and remove from the heat.
Place the soles in a buttered dish, cover the fish with the mushroom mixture and add the white wine.
Cover the dish with foil and bake in a preheated 180 °C oven for 15 minutes.
Drain the cooking liquid from the fish and reserve, and keep the fish warm.
Make a roux in a pan with the remaining butter and the flour, and add the reserved cooking liquid to make a sauce.
Stir in the milk and cream and gently boil until sauce thickens.
Season to taste, add lemon juice and pour over fish.
Serve with seasonal salad and lemon wedges.